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Advanced Food Engineering - FOOD4617
Students studying

 
Faculty: Faculty of Engineering
 
 
School:  School of Chemical Sciences and Engineering
 
 
Course Outline: http://www.ceic.unsw.edu.au/
 
 
Campus: Kensington Campus
 
 
Career: Postgraduate
 
 
Units of Credit: 6
 
 
EFTSL: 0.12500 (more info)
 
 
Indicative Contact Hours per Week: 6
 
 
Enrolment Requirements:
 
 
Prerequisite: FOOD1577, FOOD1587
 
 
CSS Contribution Charge:Band 5 (more info)
 
 
Tuition Fee:See Tuition Fee Schedule
 
 
Further Information: See Class Timetable
 
 

Description

This course consists of lectures and discussion groups covering advanced aspects of modern food processing and preservation. This includes food bulk and thermal properties, rheological properties and models of heat transfer (analytical, graphical and numerical methods, computer packages, microwave, infrared, and radio frequency irradiation), process modelling and control, dehydration, evaporation and distillation, membrane processes.

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© The University of New South Wales (CRICOS Provider No.: 00098G), 2004-2011. The information contained in this Handbook is indicative only. While every effort is made to keep this information up-to-date, the University reserves the right to discontinue or vary arrangements, programs and courses at any time without notice and at its discretion. While the University will try to avoid or minimise any inconvenience, changes may also be made to programs, courses and staff after enrolment. The University may also set limits on the number of students in a course.